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Deep Dish Southern Blackberry Cobbler

Blackberry Cobbler

Some of my earliest memories are of my Southern grandmother, Mema, handing me a steaming bowl of blackberry cobbler, topped with a generous spoonful of vanilla ice cream. This is her recipe, and one of my “come runnin’” dishes – one whiff of this cobbler baking, and everyone comes runnin’!


1/3 cup butter, melted

1 cup sugar (+ up to 1 more cup, if using unsweetened berries)

1 cup flour

½ tsp baking powder

Dash of salt

¾ cup milk

1 pint (16 oz) blackberries

A Bowlful of Goodness


Combine dry ingredients and melted butter directly in a 9×13 Pyrex ungreased baking dish. Add ¾ cup milk and stir into mixture. Into this batter pour about a pint of berries. Do not stir. Cover top with 1 cup of sugar for unsweetened berries, ½ cup for sweet berries. Gently press berries into the batter with the back of a wooden spoon. Bake 45-55 minutes in a 325-degree oven, until bubbly and a light brown crust has formed. Beware not to overbake. Best served with vanilla ice cream.

For other come runnin’ recipes, check out the world’s best quiche Lorraine and moist and delicious blueberry muffins.

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